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Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil
Author(s) -
Dehghan Bahareh,
Esmaeilzadeh Kenari Reza,
Raftani Amiri Zeinab
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14889
Subject(s) - lepidium sativum , orange (colour) , chemistry , encapsulation (networking) , sativum , food science , botany , biology , computer science , germination , computer network
The aim of the study was to investigate the effect of nano‐encapsulation technique on antioxidant properties of orange peel essential oil (OPEO). OPEO was encapsulated with coating materials of Lepidium sativum seed gum (LSSG), Lepidium perfoliatum seed gum (LPSG), and a 1:1 mixture of LSSG and LPSG (LSSG/LPSG). The antioxidant activity of nano‐encapsulated OPEO was evaluated in soybean oil during storage and was compared with nonencapsulated OPEO and synthetic tert‐butyl hydroquinone (TBHQ) antioxidant. The result indicated that 1, 1‐diphenly‐2‐ picrylhydrazyl (DPPH) radical scavenging activity of nano‐encapsulated OPEO, specially coated by LPSG (39/8%), was higher than that of the nonencapsulated OPEO (24/6%). Nano‐encapsulated OPEO was capable of controlling peroxide and thiobarbituric acid (TBA) values of soybean oil better than nonencapsulated OPEO. Nano‐encapsulated OPEO can be considered as a suitable natural antioxidant due to its ability to mitigate against oxidative by‐products in soybean oil consequently increasing the shelf life of the oil. Practical applications The oxidation reactions of edible oils decrease the nutritional value and also, can cause premature aging, heart disease, and cancer. Synthetic antioxidants are commonly used in oils to prevent fat oxidation. However, due to their potential toxicological effect, the demand for natural antioxidants has increased in recent years. The study has proven that, nano‐encapsulation could be considered to optimize the shelf life extension properties of natural antioxidant from OPEO used in soybean oil stored at higher temperatures (60°C).